Hey everyone!

This is a follow up recipe to my low carb pizza recipe previously posted

.

I wanted to make a Korean fusion recipe and I think this Pork Belly Pizza recipe is perfect!

It uses my gochujang or red pepper paste as a base so make sure you make a batch of that before.

Thinly sliced green onions top the pizza and just gives it a good asian taste.

If you ever had Korean Barbecue... you might know what I am saying 😉

I used precooked pizza dough that I kept in the freezer. If you use non-frozen dough, you might have to decrease cooking time.

Here is the recipe. Enjoy!

Ingredients:

2 precooked pizza base (see previous post)

mozzarella

For pizza sauce:

2T of Daisy's low carb/keto red pepper paste or gochujang (see previous post)

2T of any low carb pizza sauce

1/4 tsp minced garlic

For pork belly:

pork belly 152g

Salt and pepper

1tsp minced garlic

For green onion:

85g thinly sliced green onions (can purchase at Korean market or strip your own)

1tsp coconut aminos

1t sesame oil

1/2t red pepper powder

1) Mix pizza sauce ingredients

2) Cut pork belly into bite size pieces and marinate with salt, pepper and minced garlic

3) Put all seasoning on the green onions and massage. Keep in fridge until needed to avoid wilting.

4) Take pizza base out of the freezer and spread the pizza sauce mixture.

5) Then sprinkle some mozzarella

6) Evenly place the pork belly on the pizza and sprinkle some more mozzarella on top

7) Cook in a preheated oven at 400F for 10 minutes and then 450F for 5 minutes.

8) Once pork belly is nice and brown, take pizza out of the oven, put the green onion on top and enjoy!